Spinach-Feta Turnovers

Name: Spinach-Feta Turnovers
Yield: Makes 8
Ingredients: 2 tablespoons olive oil; 2 onions, finely chopped; 2 garlic cloves, minced; 4 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 2 cups (8 ounces) crumbled feta; 2 to 4 tablespoons fresh lemon juice; 1/8 teaspoon cayenne pepper; Coarse salt and freshly ground black pepper; All-purpose flour, for dusting; 1 17-ounce box store-bought puff pastry, thawed, or 1/2 recipe Puff Pastry (page 334); 1 large egg, for egg wash; 2 tablespoons water, for egg wash

January 24, 2012

Puff pastry replaces phyllo dough to produce handheld individual servings of spanakøpita, a Greek spinach-and-feta pie. As such, the turnovers are quicker to assemble (no buttering and stacking of sheets necessary) yet still bake to a crisp, golden, flaky finish. You can prepare and freeze the turnovers two months in advance, then bake them straight from the freezer. Because feta cheese is on the salty side, taste the filling before seasoning it.

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